Nutrient in lentils
Crossword Clue

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AnswerCrossword Clue
IRONNutrient in lentils
IRONNutrient in lentils and liver
IRONMineral in lentils
IODINENutrient in kelp
IRONNutrient in spinach
IRONNutrient in beef
IRONNutrient in red meat
VITAMINCNutrient in citrus fruits
OMEGA..-3 (nutrient in fish)
DEEREBig name in nutrient applicators
VITAMINANutrient that's prevalent in milk
betacarotenea nutrient found in yellow and orange fruits and vegetables
HYDROPONICSCultivation of plants in liquid nutrient solutions rather than in soil
betacarotenesBETACAROTENE, a nutrient found in yellow and orange fruits and vegetables
phenylalanineAn amino acid widely distributed in plant proteins. It is an essential nutrient in the diet of vertebrates
gliadineprolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets
tryptophanAn amino acid that is a constituent of most proteins. It is an essential nutrient in the diet of vertebrates
gliadinprolamin derived from the gluten of grain, as wheat or rye, used chiefly as a nutrient in high-protein diets
threonineA hydrophilic amino acid that is a constituent of most proteins. It is an essential nutrient in the diet of vertebrates
isoleucineA hydrophobic amino acid that is a constituent of most proteins. It is an essential nutrient in the diet of vertebrates
methionineA sulfur-containing amino acid that is a constituent of most proteins. It is an essential nutrient in the diet of vertebrates
rhizospheresThe region of soil in the vicinity of plant roots in which the chemistry and microbiology is influenced by their growth, respiration, and nutrient exchange
rhizosphereThe region of soil in the vicinity of plant roots in which the chemistry and microbiology is influenced by their growth, respiration, and nutrient exchange
maltosewhite, crystalline, water-soluble sugar, C12H22O11·H2O, formed by the action of diastase, esp. from malt, on starch: used chiefly as a nutrient, as a sweetener, and in cul
maltoseswhite, crystalline, water-soluble sugar, C12H22O11·H2O, formed by the action of diastase, esp. from malt, on starch: used chiefly as a nutrient, as a sweetener, and in cul